Decadent Caramel Banana Pecan Cake Recipe

This Decadent Caramel Banana Pecan Cake is the perfect balance of moist, flavorful banana cake topped with a rich, buttery caramel and nutty crunch. The crumb topping is made with brown sugar, butter, and finely chopped pecans, creating a delightful texture that pairs wonderfully with the soft and fluffy banana cake. The combination of ripe bananas and a touch of vanilla provides a classic flavor, while the caramel sauce brings a luscious sweetness to every bite. This cake is perfect for celebrations, family gatherings, or when you simply want a delicious treat to enjoy with your coffee.

Whether you’re a fan of banana bread or love a good cake, this recipe will quickly become your go-to dessert. The addition of roasted pecans (or walnuts/hazelnuts if you prefer) offers a satisfying crunch, while the caramel glaze adds a gooey, indulgent finish. Let’s dive into how to make this divine cake that will have your friends and family asking for the recipe!

Why You’ll Love This Recipe

1. Perfectly Balanced Flavors

The sweetness of ripe bananas and caramel glaze creates the perfect flavor combination, balanced with the richness of roasted pecans.

2. Moist and Fluffy Cake

Thanks to the cake flour and yogurt, the banana cake comes out incredibly soft, light, and moist.

3. Rich Crumb Topping

The crunchy and buttery pecan topping gives the cake a delightful texture, adding richness and flavor.

4. Customizable with Nuts

Whether you prefer pecans, walnuts, or hazelnuts, this recipe allows you to choose your favorite nuts to make the cake your own.

5. Ideal for Any Occasion

This cake works well for birthdays, family dinners, or even as a special dessert to enjoy with a cup of tea or coffee.

Ingredients

Crumb Topping

• Brown sugar
• All-purpose flour
• Butter (melted)
• Finely chopped pecans, walnuts, or hazelnuts

Banana Cake

• Cake flour
• Baking powder
• Baking soda
• Salt
• Butter (softened)
• Sugar
• Eggs (room temperature)
• Ripe bananas (mashed)
• Vanilla extract
• Plain yogurt (room temperature)
• Finely chopped roasted pecans, walnuts, or hazelnuts (optional)

Variations

Add a Caramel Drizzle

For extra indulgence, drizzle more homemade caramel sauce over the top after the cake is baked. It will add an extra layer of sweetness and gooey goodness.

Use Different Nuts

While pecans are a classic choice, feel free to experiment with walnuts or hazelnuts for a unique twist. You can also skip the nuts if you prefer a nut-free version.

Make It Gluten-Free

If you need a gluten-free option, swap the cake flour with a gluten-free flour blend. Make sure to also check that the other ingredients are gluten-free.

Add Chocolate Chips

For a touch of chocolate, fold in a cup of mini chocolate chips to the cake batter. This will give the cake an extra layer of flavor that complements the banana and caramel.

How to Make the Recipe

Step 1: Prepare the Crumb Topping

In a small bowl, combine the brown sugar, flour, melted butter, and chopped pecans (or walnuts/hazelnuts). Stir together until the mixture is crumbly and set aside.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.

Step 3: Mix the Dry Ingredients

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 4: Cream the Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition.

Step 5: Add the Bananas and Vanilla

Mash the ripe bananas and add them to the butter-sugar mixture. Stir in the vanilla extract and yogurt until fully combined.

Step 6: Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Step 7: Fold in the Nuts

If you’re using roasted pecans (or any other nuts), fold them gently into the cake batter.

Step 8: Add the Topping and Bake

Pour the cake batter into the prepared pan. Evenly spread the crumb topping over the batter. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9: Let It Cool

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Tips for Making the Recipe

• Use Overripe Bananas: Overripe bananas work best for this cake because they are sweeter and easier to mash, giving the cake more flavor.
• Room Temperature Ingredients: Make sure your butter, eggs, and yogurt are at room temperature. This will help create a smooth and fluffy cake batter.
• Don’t Overmix: Be careful not to overmix the cake batter when adding the dry ingredients. Overmixing can lead to a dense cake.
• Check for Doneness: Every oven is different, so check the cake at the 30-minute mark. Insert a toothpick into the center, and if it comes out clean, the cake is done.

How to Serve

This Decadent Caramel Banana Pecan Cake is perfect as a standalone dessert. Serve it as-is or top it with a scoop of vanilla ice cream for a delightful treat. Pair it with a cup of coffee or tea for a comforting afternoon snack. If you’d like, drizzle extra caramel sauce over the top for an indulgent touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. It will stay moist and fresh due to the banana in the recipe.

Freezing

To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

If you want to enjoy the cake warm, reheat it in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I make this cake without nuts?

Yes, you can leave out the nuts or replace them with chocolate chips for a different flavor.

2. Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour for cake flour, but the texture may be slightly denser. To make your own cake flour, remove 2 tablespoons of flour per cup of all-purpose flour and replace it with cornstarch.

3. How can I make this cake more caramel-flavored?

Add extra caramel sauce to the batter or drizzle it generously over the top after baking.

4. Can I use frozen bananas for the cake?

Fresh ripe bananas are preferred, but if using frozen bananas, make sure to thaw and drain them before using.

5. Is this recipe easy to double for a larger crowd?

Yes, you can easily double the ingredients to make a larger cake. Use a larger baking pan and adjust the baking time as needed.

6. Can I add frosting to this cake?

While the cake is delicious on its own, you can frost it with cream cheese frosting or whipped cream if you prefer.

7. Can I make this recipe without the crumb topping?

Yes, the cake can be made without the crumb topping, but the crunch from the topping really enhances the texture.

8. How do I know when the cake is done?

When a toothpick is inserted into the center, it should come out clean or with just a few moist crumbs attached.

9. Can I freeze the caramel topping separately?

Yes, you can freeze the caramel topping separately in an airtight container. Thaw it in the refrigerator before drizzling it over the cake.

10. What can I use as a substitute for plain yogurt?

You can substitute sour cream, buttermilk, or even regular milk if you don’t have plain yogurt.

Conclusion

This Decadent Caramel Banana Pecan Cake is a must-try recipe for anyone who loves rich, flavorful cakes with a balance of sweetness and crunch. From the moist banana cake to the nutty, buttery crumb topping and luscious caramel glaze, every bite is pure indulgence. Whether you’re baking for a special occasion or simply treating yourself, this cake is sure to become a favorite!

Print